3/4 c. Otto’s cassava flour (other brands are too starchy) 1/3 c. maple sugar 1/4 c. collagen peptides 3 T. coconut flour 1/2 t. baking soda 1/2 t. sea salt 1/2 t. lemon oil (optional), or lemon zest if tolerated 3 T. water 1 egg or 1 T. pastured beef gelatin 1/3 c. avocado oil 1/3 c. non-dairy milk of choice 2 t. apple cider vinegar 1/2 c. fresh or frozen cranberries
Preheat oven to 350 degrees F. Line a muffin pan with liners (this makes six muffins). Stir together dry ingredients in a medium bowl. Whisk together wet ingredients in a small bowl. Stir wet ingredients into dry ingredients, gently adding in the cranberries.
Fill the prepared muffin liners. Bake for 22 minutes until they spring back when carefully touched.
This recipe is adapted from Claudia Cuici’s recipe
1 c. tigernut flour 3 T. arrowroot flour 1/2 t. baking soda 1/4 c. maple sugar 1 T. finely chopped fresh rosemary 1/2 t. sea salt 1 egg 1/2 c. olive oil 1 t. lemon oil 1/4 c. dark chocolate mini chips
Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Gently whisk together flours, soda, sugar, rosemary, and salt in a medium bowl. Whisk together egg and oils with a fork in another bowl. Add the wet and the chips to the bowl of dry ingredients, and stir with a spatula until it comes together into a sticky dough.
Use a cookie scoop to scoop dollops of dough onto the pan, about two inches apart.
Bake for 11 minutes. Store in an airtight container in the refrigerator or freeze.
1 3/4 c. unsweetened coconut, divided 2 t. coconut oil, melted 2 1/2 T. maple syrup 1 t. vanilla dash sea salt
Place 1 c. of shredded coconut and coconut oil in a food processor fitted with a steel blade. Process the mixture for several minutes (depending on your machine), scraping down the sides a couple of times until it reaches a paste-like consistency.
Add 1/2 c. coconut, the maple syrup, vanilla, and salt, and pulse until just combined.
Place the remaining 1/4 c. coconut into a bowl. Shape into 12 balls approximately 1-inch in diameter and roll to coat in the coconut. Store in an airtight container in the refrigerator for up to a week.
1/4 c. oats (optional) 2 T. maple syrup 1 T. chia seeds combined with 3 T. water 1/2 c. coconut oil, melted 3 c. shredded unsweetened coconut 1 t. vanilla 1/2 t. sea salt 1/4 c. sprouted pumpkin seeds 1/8 t. almond extract
Combine all ingredients in a medium sized bowl and stir to combine.
If using a dehydrator, prepare trays with either baking paper or silicone liners. Spread mixture evenly on the trays in a layer about 1/4 inch thick. Place in dehydrator on 120 degrees F, for about 12 hours (time will vary depending on humidity, and your dehydrator). Note, granola will not brown in the dehydrator.
If using the oven, spread mixture on a rimmed baking pan and bake at 300 degrees F for about 20 minutes.
1 c. oatmeal 1/3 c. shredded coconut 1/3 c. ground flaxseeds 1/3 c. almonds 1/3 c. chia seeds 1/3 c. raw pumpkin seeds 1/3 c. raw sunflower seeds 1 t. sea salt 2 t. vanilla 1 c. almond butter 1 c. coconut oil, gently warmed until liquid 1/3 c. maple syrup 1/3 c. cocoa powder 1 c. rice or hemp protein powder 1/3 c. dried cherries or raisins 1/3 c. chocolate chips
Combine all ingredients in a large bowl until smooth.
Line a 9 x 13 inch pan with parchment paper, leaving 2 inches hanging over each end of the pan. Press the mixture into the pan evenly. Cover with plastic wrap and refrigerate for about an hour.
Remove from the pan by lifting the parchment paper. Cut with a butcher knife into squares. Store in an airtight container in the fridge for up to a month.
1 c. pecans or walnuts
2 t. olive oil
2 t. maple syrup
1/4 t. sea salt
2 light shakes cayenne pepper (optional)
Heat olive oil in a saute pan over medium-low heat. Add the nuts and remaining ingredients. Heat and stir continuously for about five minutes until all of the liquid is absorbed and the nuts are shiny. Turn off the heat and slide them onto a piece of aluminum foil to cool. Serve on salads, or snack on them.
2 c. blanched almond flour
1 c. quinoa flour
1/2 c. GAPS chocolate chips
3 T. chia seeds
9 T. water
1/2 c. dried cherries
1 t. vanilla extract
1/2 t. baking soda
1/2 c. ghee / or duck fat
1 T. honey (optional)
1/2 c. pecans
Combine chia seeds and water in a bowl and let sit five minutes to form “chia egg.” Place all ingredients with chia egg in a stand mixer and mix until thoroughly combined. Preheat oven to 375 degrees F. Place 1 T. balls on cookie sheet covered with a Silpat, and flatten each ball (if it’s crumbly you can squeeze them to stay together). Bake 13 minutes. When I add the honey it’s a bit more like a cookie; without the honey it’s more like a scone. Great with tea!